Description
This Easy Lemon Blueberry Sheet Cake is soft, moist, and bursting with juicy blueberries and bright lemon flavor. Baked in a simple sheet pan and topped with a tangy glaze, it’s perfect for gatherings and easy slicing.
Ingredients
Scale
Ingredients
Cake
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 3 large eggs
- 1 1/2 cups buttermilk
- 2 tbsp lemon zest
- 1/4 cup lemon juice
- 2 cups fresh blueberries
- 1 tbsp flour (for coating berries)
Lemon Glaze
- 1 1/2 cups powdered sugar
- 3–4 tbsp lemon juice
- 1 tsp lemon zest
Instructions
Instructions
- Preheat oven: Set to 350°F (175°C). Grease or line a sheet pan.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt.
- Cream butter: Beat butter and sugar until light and fluffy.
- Add eggs: Mix in eggs one at a time. Add lemon zest and juice.
- Combine: Alternate adding dry ingredients and buttermilk until smooth.
- Add blueberries: Toss blueberries with flour and fold into batter.
- Bake: Spread batter evenly and bake 35–40 minutes until a toothpick comes out clean.
- Cool: Let cake cool completely.
- Glaze: Mix powdered sugar with lemon juice and drizzle over cake.
Notes
Coating blueberries helps prevent sinking. For extra richness, top with cream cheese frosting instead of glaze.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: lemon blueberry sheet cake, berry sheet cake, easy lemon cake, blueberry dessert
